Recipe by evelyn/athens
A homey Greek dessert.
Top Review by StaceyZ
OMG ! I made this recipe for Greek Easter - it's my husbands favorite dessert - he said "WOW"! Then he proclaimed "It tastes Greek!" - which I took as a compliment because he is Greek and I am not. He said it was the best he's ever had. Thanks Evelyn!
- 6 eggs
- 1 cup sugar
- 1 1⁄2 cups fine semolina or 1 1⁄2 cups cream of wheat
- 8 cups milk
- 2 lemons, zest of, of grated
- 1 teaspoon vanilla extract
- 4 tablespoons butter
- 1 1⁄2 lbs phyllo pastry sheets
- 3⁄4 cup melted butter
- 2 cups sugar
- 1 cup water
- 3 tablespoons lemon juice (fresh)
Directions See How It's Made
- Beat the eggs with the sugar until thick.
- Add semolina, milk, zest and vanilla extract.
- Cook over a low heat until mixture thickens, stirring continuously.
- Remove from heat; stir in 4 tbsp butter.
- Butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
- The edges of the pastry sheets should come up above the top of the pan.
- Spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
- Cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
- Pour any remaining butter over top.
- Cut through the first 3 pastry sheets (no one will kill you if it's 4! Just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
- Bake in a moderate (350°F-180°C) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
- Allow to cool.
- Boil the sugar, water and lemon juice for 5 minutes.
- Pour lukewarm syrup over the cooled 'Galaktoboureko'.
- Cool before serving.